Miso Glazed Aubergine with Sesame and Spring Onions
Silky roasted aubergine caramelised with a sweet and savoury white miso glaze, topped with toasted sesame seeds and fresh spring onions. This Japanese-inspired dish celebrates spring produce with its light yet deeply flavourful umami-rich sauce.
Ingredients
- 2 large aubergines (approximately 600g total)
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon caster sugar
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
- 4 spring onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh coriander leaves, to garnish
Instructions
Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking parchment.
Cut the aubergines in half lengthways and score the flesh in a deep crosshatch pattern, being careful not to cut through the skin.
Brush the cut surfaces generously with vegetable oil and place cut-side down on the prepared baking tray. Roast for 15 minutes until softened.
While the aubergines roast, prepare the miso glaze by whisking together the white miso paste, mirin, soy sauce, rice vinegar, caster sugar, sesame oil, grated ginger, and minced garlic in a small bowl until smooth.
Remove the aubergines from the oven and flip them cut-side up. Spoon the miso glaze generously over each aubergine half, ensuring it fills the scored cuts.
Return to the oven and roast for a further 10 minutes until the glaze is bubbling and caramelised, and the aubergine flesh is completely tender.
Transfer to a serving platter and scatter with sliced spring onions, toasted sesame seeds, and fresh coriander leaves. Serve immediately with steamed rice.
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